Directions

1. 1

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the diced onion, celery, and bell pepper. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables soften and become fragrant.

2. 2

   Add the chopped garlic and fresh thyme to the pot, stirring constantly for about 1 minute until fragrant, being careful not to burn the garlic.

3. 3

   Stir in the tomato paste and cook for 2 to 3 minutes, allowing it to deepen in color and caramelize slightly against the bottom of the pot.

4. 4

   Pour in the dry white wine (or shrimp stock) and use a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. Allow the liquid to reduce by half, about 2 minutes.

5. 5

   Add the canned diced tomatoes with their juice, shrimp stock (or chicken broth), Creole seasoning, and bay leaves. Bring the mixture to a simmer over medium heat.

6. 6

   Reduce the heat to medium-low and simmer gently for 15 to 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.

7. 7

   Stir in the hot sauce and Worcestershire sauce, then taste and adjust seasoning with salt, black pepper, and cayenne pepper as desired.

8. 8

   Add the peeled and deveined shrimp to the simmering sauce, stirring gently to distribute them evenly throughout the pot.

9. 9

   Cook the shrimp for 4 to 6 minutes, stirring occasionally, until they are pink and opaque throughout and have reached an internal temperature of 165°F. Do not overcook, as the shrimp will become tough.

10. 10

    Remove from heat and discard the bay leaves. Taste and adjust seasonings if needed. Garnish generously with fresh sliced green onions and serve immediately over cooked rice or with crusty bread.